Deck 7: Introduction to Beverages

Question 1

The three uncontrollable factors that affect alcohol consumption are health, legal considerations, and clientele.

Answer 1

False
Clientele is the only controllable factor.

Question 2

Manufacturers ensure that their products meet federal standards.

Answer 2

False
Federal inspectors of the manufacturers ensure compliance.

Question 3

In establishing your pricing principles, you must include inventory maintenance and accounting expense as well as other items of expense.

Answer 3

True

Question 4

Beverages are both alcoholic and nonalcoholic drinkable liquids. Which is not included in nonalcoholic beverages?

A) soda
B) mineral water
C) sparkling wines
D) all answers are correct

Question 5

Body is another recognizable characteristic in different distilled beverages. There are full-bodied and light-bodied products within several categories. The main factors that determine both flavor and body include:

A) the grains or other ingredients in the original fermented liquid
B) the proof at which the beverage is distilled; proof is the measure of the alcoholic content of a spirit-each degree of proof is 1/2 percent alcohol by volume, often written with a degree symbol, as 100°.
C) what is done with the spirit after distillation, such as adding flavorings or colored compounds to make the beverage distinctive
D) all answers are correct

Question 6

Which of the following is not a fermented alcoholic beverage?

A) mineral wine
B) sparkling water
C) diet coke
D) all answers are correct

Question 7

Pricing and clientele are areas in which you and your company determine some of the conditions under which alcohol will be consumed in your establishment. These two factors depend largely on:

A) the type of the outlet
B) the location of the outlet
C) the patrons of the outlet
D) all answers are correct

Question 8

A drink with 1.5 ounces of 80 proof distilled spirits, a 12-ounce serving of beer, and a 5-ounce serving of wine contain the same amount of alcohol.

Question 9

Third-party liquor liability laws are also known as:

A) dram shop laws
B) responsible service laws
C) driving under the influence laws
D) none of these answers is correct

Question 10

Portion size, portion control, and standardized recipes are essential for:

A) maintaining consistency
B) controlling costs
C) customer satisfaction
D) all answers are correct

Question 11

Consumption patterns have changed through the actions of three major forces. Which of the following factors is not included?

A) Health and economic impacts of alcoholism
B) Moral dilemmas and the law
C) Pricing and clientele
D) None of these answers is correct

Question 12

In selecting your well brands of alcohol, you should use the industry standard.

Question 13

Your service levels and ambience should be reflected and correlated with your pricing strategy.

Question 14

Under what law is it true that not only must the consumer take responsibility for his or her actions while intoxicated, the provider of the alcohol is considered liable as well?

A) Third-party liability law
B) Second-party liability
C) First-person liability
D) None of these answers is correct

Question 15

The differences among distilled beverages include:

A) They are all distilled from a fermented liquid
B) They all have a high alcohol content
C) They are all served primarily before or after meals
D) All answers are correct

Question 16

There has been a gradual increase in per capita consumption by people over 21 since the 1970s.

Question 17

To be successful, you should offer your customers the same consumption opportunities that they will have at any other establishment.

Question 18

"Proof" is the measure of the alcoholic content of a spirit, and each degree of proof is 1 percent of alcohol by volume.

Question 19

While overall consumption of alcoholic beverages has decreased,

A) wine sales have more than doubled in the past decade
B) beer sales have more than doubled in the past two decades
C) nonalcoholic beverage sales have increased dramatically
D) prices for supplies have dropped significantly, thus creating greater profitability

Question 20

Fermentation is the process by which wine is derived; beer is generated from distillation.

Question 21

Explain "well brands."

Question 22

What is a "highball" drink?

Question 23

If the cost of vodka in a screwdriver is $0.58 and the total cost of the screwdriver is $0.83, what is the cost percentage of the vodka?

Question 24

What is "dram shop law"?

Question 25

What are "call brands"?

Question 26

Describe moral dilemmas and the law with regard to beverage sales.

Question 27

What is a "memo invoice"?

Question 28

What is profit margin?

Question 29

Define "proof" in alcoholic content.

Question 30

If the total potential ingredient cost for one drink is $0.72 and the targeted beverage cost percentage is 18, what is the targeted menu price?